Foods, Volume 14, Issue 2

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning tech...

There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while p...

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applic...

Lutjanus erythropterus protein (Lep) exhibits anti-inflammatory effects, but its antidepressant activity is unknown. This study used a 44-day chronic unpredictable mild stress (CUMS) model to determine whether Lep has a beneficial effect through...

Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min o...

Glucosinolates are chemically stable compounds that exhibit biological activity in the body following hydrolysis catalyzed by the enzyme myrosinase. While existing in vitro and in vivo studies suggest that the hydrolysis products of glucosinolates pr...

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a...

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration,...

According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting se...

Avoiding food waste has become an important global issue. Given the global impact of food waste and the profound influence of Generation Z on future development, it is crucial to guide them in cultivating awareness and behaviors to reduce food waste,...

This study investigates the seasonal variations in the elemental composition of five economically valuable Sparidae fish species from Bozcaada, North Aegean: red seabream (Pagrus major), gilthead seabream (Sparus aurata), saddled seabream (Oblada mel...

“In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [...]

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii)...

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasi...

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain f...

Pesticide residues on fruits pose a global food safety concern, emphasizing the need for effective and practical removal strategies to ensure safe consumption. This study investigates the efficacy of household ingredients (corn starch, all-purpose fl...

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive com...

Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical prope...

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied du...

The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantit...

Bisphenol A (BPA) is a typical environmental estrogen that is distributed worldwide and has the potential to pose a hazard to the ecological environment and human health. The development of an efficient and sensitive sensing strategy for the monitori...

Seventy-eight autochthonous strains of Rhizopus arrhizus were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, an...

In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies it...

The aim of this work was to characterize the quality of meat from hares (Lepus europaeus Pallas), namely, the fatty acid content, health lipid indices, and instrumental, histological, and sensory profiles by gender and muscle type (Longissimus dorsi/...

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional food...

The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and feature...

One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attribu...

Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples...

Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp fr...

Brazilian stingless bee species produce honey with distinct physicochemical and bioactive properties shaped by environmental factors. This study investigated the effects of the rainy and dry seasons on the physicochemical characteristics, chemical fi...

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Curr...

Viola, an edible wild plant, is valued for its distinctive flavor and health-promoting properties. This study examines the proximate composition, bioactive compounds, and in vitro biological activities of seven Viola leaves (Viola prionantha, Viola c...

Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal...

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the c...

Sustainable agro-waste revaluation is critical to enhance the profitability and environmental footprint of the olive oil industry. Herein, the valorization of olive leaf pruning waste from five cultivars (‘Caiazzana’, ‘Carolea&rsquo...

In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to a...

Background: Celiac disease (CD) is a chronic, permanent, gluten-dependent disease that manifests itself with inflammation of the small intestine and malabsorption in genetically predisposed individuals with HLA-DQ2 and -DQ8 (human leukocyte antigen)...

Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-bas...

Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasou...

The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce...

(1) Background: A sustainable healthy diet assures human well-being in all life stages, protects environmental resources, and preserves biodiversity. This work investigates the sociodemographic factors, knowledge, trust, and motivations involved in o...

We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigat...

Centella asiatica (CA), known for its health-promoting properties, is rich in bioactive compounds. This study optimised ultrasound-assisted extraction (UAE) parameters to maximise total phenolic content (TPC) and total flavonoid content (TFC) using t...

Ready-to-eat (RTE) foods are the most common sources of Listeria monocytogenes transmission. Whole-genome sequencing (WGS) enhances the investigation of foodborne outbreaks by enabling the tracking of pathogen sources and the prediction of genetic tr...

Salmonella enteritidis is a major cause of foodborne illness worldwide, and the emergence of ciprofloxacin-resistant strains poses a significant threat to food safety and public health. This study aimed to investigate the prevalence, spread, and mech...

Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatography–tandem mass spectrometry (LC-MS) was employed to identify end...

Yeasts produce numerous antimicrobial agents such as killer toxins, volatile organic compounds (VOCs), and other secondary metabolites, establishing themselves in developing natural and sustainable biocontrol strategies for agriculture and food prese...

Tomato, as the vegetable queen, is cultivated worldwide due to its rich nutrient content and unique flavor. Nondestructive technology provides efficient and noninvasive solutions for the quality assessment of tomatoes. However, processing the substan...

Crustaceans are delicious and highly nutritional food. However, crustaceans are one of the main food allergens, causing severe public health issues. Thus, it is important to increase the knowledge on crustacean allergens and protect the health of sen...

Hypertension, type 2 diabetes (T2D), and obesity raise an individual’s risk of suffering from diseases associated with metabolic syndrome (MS). In humans, enzymes that play a role in the prevention and development of MS include angiotensin conv...